. >> here with southern favorites is the chief and owner of brown sugar kitchen in oakland, california. so glad to have you back. >> loved you the last time. >> she made ribs that fell off the bone. >> tough act to follow now. >> really good stuff. we're making stuffing, cornbread stuffing. my mom's from louisiana, my grandmother had a fig tree. i love figs. i have dried figs here we put in wine. >> okay. >> stir that with the onions and the celery that's already cooking down. pecans, the louisiana influence. i'll put some of these in there. then italian sausage. you can use any sausage, i like anduilli, but i like the fennel. in italian sausage. >> look what's happening. >> hoda's cooking. she's going to whole foods for thanksgiving dinner. >> especially fresh herbs. if you can get away from using dry herbs. i have fresh rosemary, fresh sage chopped, and thyme, one of my favorites. >> that smells so good. more play vor flavor and aroma. >> i'm going to add a little bit of chicken broth to moisten it. then we're going to go in this bowl here, which is our pre-made cornbread, which you